This slow cooker minestrone soup is packed with fresh veggies, beans and seasonings. Pop everything in your slow cooker and come home to a warm and comforting meal.
As soon as the weather cools, I’m all about soups and slow cooker meals. It’s funny how much the weather impacts my food choices! We have one cooler week and I immediately pull my slow cooker out.
This soup is packed with veggie goodness, fiber and protein-rich beans. Pair the healthy ingredients with Italian flavor thanks to the seasonings and spices and you’ve got a winner! It almost reminds me of the minestrone soup at Carrabba’s, which I used to be hooked on in college.
I’ve said it before, but I love slow cooker meals because they are so easy to make!
For this soup, I like to start by sautéing the carrots, onion, celery and garlic before adding them to the slow cooker, just for additional flavor. My slow cooker base is stove-top friendly, which makes the transition from stove-top to slow cooker a breeze.
Next, you simply add the sautéed vegetables and all remaining ingredients into the slow cooker. Cook on high for 4 hours or low for 6-8 hours or until the potatoes are cooked. Taste the soup before serving and season with additional salt and pepper as needed. Remove the parmesan rind and bay leaf. Portion the soup into bowls, top with parmesan cheese and enjoy!
On the stove-top: Start by heating the oil in your pot over medium heat. Add the carrots, onion and celery and cook until the onions are translucent and fragrant. Add in the garlic and sauté for 5 more minutes. Add in the remaining ingredients into the pot. Bring to a bowl, reduce heat to a simmer, cover and cook for 30 minutes. Check your potatoes and cook if they’re not soft yet. When the potatoes are fully cooked, remove the parmesan rind and bay leaf and season with salt and pepper as needed. To serve, portion the soup into bowls and top with parmesan cheese.
I haven’t tested this method, but here’s what I would try if you want to make this minestrone soup in the Instant Pot. If you do happen to try it, please comment below and let me know how it turns out for you!
In an Instant Pot: Start in sauté mode on your Instant Pot. Add the oil, carrots, onions and celery and cook until the onions are translucent and fragrant. Add in the garlic and continue sautéing for an additional five minutes. Add in the diced tomatoes, white potato, cabbage, spices, parmesan rind, water and stock. Press cancel (to turn off sauté mode) and close the lid. Pressure cook on high for about 8 minutes. When done pressure cooking, turn the valve to quick release. Push cancel again and then turn on sauté mode again. Add the zucchini and beans and cook for 5-6 minutes or until all of the vegetables are tender and cooked through. Remove the parmesan rind and bay leaf and season with salt and pepper as needed. To serve, portion the soup into bowls and top with parmesan cheese.
Like most minestrone soups, this one is a little brothy, which I like, but it’s nice to have something (like bread or crackers) to dip. I have served it up with homemade bread or my almond crackers, which are delicious. Another option is to add some cooked rice before serving. I should also note that I love adding a hefty squeeze of sriracha into my bowl of soup for some extra heat — I highly recommend it. 🙂